Wild Rice and Celery Root Gratin

To make the wild rice:

-Bring 1 quart of water to a boil in a saucepan.

-Add 1 cup wild rice and ½ tsp sea salt.

-Lower the heat and cover, cooking for 45-50 minutes until the rice is tender but still has a little bite.

-Drain off any excess water and let stand for 5-10 minutes and then fluff with a fork.

For the sauce:

Cook ¼ cup chopped onions in 3 TBS butter over low heat for 3 min.

-Stir in 2 TBS flour and cook for 2 min.

-Heat 1½ cups whole milk until just boiling and then add to the butter all at once.

-Cook until thickened, about 10 min.

To assemble: Preheat oven to 400 degrees.

-Lightly butter a baking dish.

-Melt 1 TBS butter in a medium skillet over medium heat.

-Add 1 celery root peeled and grated, the juice of 1 lemon and some salt and pepper.

-Cook until tender, about 5-7 min.

-Combine the rice, celery root, sauce, ½ cup grated Gruyere cheese and ¼ cup grated Parmesan.

-Turn into the buttered dish and bake for 25 minutes until firm and lightly browned.

Winter Squash Gratin with Goat Cheese and Hazelnuts

-Preheat your oven to 375 degrees.

-Peel, seed and then cut 1 winter squash into 1-inch cubes.

-Place the squash cubes on a baking tray and coat with the following:

2 TBS olive oil

A sprinkle of sea salt and some pepper

-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.

-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.

-Add the following:

2 leeks, washed and cut into half moon shaped pieces

1 tsp dried sage

Sea salt and pepper

-Sauté until tender but not brown, about 7 minutes.

-Coat an 11x7-inch baking dish with 1 TBS butter.

-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.

-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.

-Repeat layering of leeks/squash/goat cheese.

-Pour 1 cup of heavy cream over the gratin. 

-Sprinkle with ½ cup toasted chopped hazelnuts.

-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Potato and Rutabaga Gratin

-Heat your oven to 375 degrees and butter a 2.5-quart oval gratin dish or 9-by-13-inch baking dish.

In a small sauce pan add the following:

1.5 cups heavy cream

3 sprigs thyme or sage

-Bring to just under a boil over medium low heat.

-Remove from heat and let stand 30 minutes.

-Strain through a fine sieve and discard solids.

-Peel 1 pound of potatoes and 1 rutabaga.

-Slice both as thinly as possible.

-Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with sea salt and freshly ground pepper as you go.

-Dot with 3 TBS butter.

-Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

-Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.